bethzaring
Master Chef
For decades I have looked for an easy quicker method of cooking tomatoes down to can them as sauce, bbq sauce, ketchup and I seem to have found one. To me, this is nothing short of a miracle. I have only used this method for the past two canning seasons, but it has worked very well.
Quarter the washed tomatoes into a large pot that has 1/4 inch of water in the bottom of the pot. Turn on heat to medium high, cover, and simmer until tomatoes on the top are soft, for me this takes up to an hour because my pot is so big. DO NOT stir, sqeeze, smash or press the fruit. Turn off heat when the top layer of tomatoes are soft, and allow to cool somewhat. Gently pour or ladle into a colandar to drain. The clear tomato liquid will drain out quickly. I then pour the tomato solids into my blender jar and blend with my added vegetables and pour into another pot. Continue until all tomatoes are processed in this manner. Bring sauce up to a boil and can. I have a note that I can pints at 11 pounds pressure for 20 minutes.
This produces a fresh tasting tomato sauce,as compared to the rather cooked flavor you get with the laborious, blurping, stirring and stirring typical methods.
There are so many posts I want to respond to right now, but I am just not at the computer much these days , too much to do outside!!
Hope this helps people exploring the ideas of canning various tomato products.
Quarter the washed tomatoes into a large pot that has 1/4 inch of water in the bottom of the pot. Turn on heat to medium high, cover, and simmer until tomatoes on the top are soft, for me this takes up to an hour because my pot is so big. DO NOT stir, sqeeze, smash or press the fruit. Turn off heat when the top layer of tomatoes are soft, and allow to cool somewhat. Gently pour or ladle into a colandar to drain. The clear tomato liquid will drain out quickly. I then pour the tomato solids into my blender jar and blend with my added vegetables and pour into another pot. Continue until all tomatoes are processed in this manner. Bring sauce up to a boil and can. I have a note that I can pints at 11 pounds pressure for 20 minutes.
This produces a fresh tasting tomato sauce,as compared to the rather cooked flavor you get with the laborious, blurping, stirring and stirring typical methods.
There are so many posts I want to respond to right now, but I am just not at the computer much these days , too much to do outside!!
Hope this helps people exploring the ideas of canning various tomato products.